Oven cooking apparatus provided with heat transfer structure

ABSTRACT

The oven cooking apparatus provided with a heat transfer structure according to the present invention has the heat transfer structure mounted on the outer wall of a chamber and is thus convenient to install and simple to construct and has the effect of preventing the deformation or distortion of the chamber because the heat transfer structure securely attaches to the chamber and is also lightweight.

REFERENCE TO RELATED APPLICATIONS

This is a continuation of pending International Patent Application PCT/KR2016/007355 filed on Jul. 7, 2016, which designates the United States and claims priority of Korean Patent Application No. 10-2015-0097194 filed on Jul. 8, 2015, and Korean Patent Application No. 10-2015-0097195 filed on Jul. 8, 2015, the entire contents of which are incorporated herein by reference.

FIELD OF THE INVENTION

The present invention relates to an oven cooking apparatus provided with a heat transfer structure, and more specifically, to an oven cooking apparatus which pursues the simplicity of the manufacturing process and ensures the durability while minimizing the unnecessary load and deformation potential by the structure's heat transfer structure by a heat transfer structure of a slim and durable structure that replaces known pipes.

BACKGROUND OF THE INVENTION

An oven is an apparatus for enclosing food in a cooking chamber and heating it to cook food, which is also called an oven apparatus or an oven cooking apparatus.

Such an oven can be largely divided into a gas type and an electric type depending on the type of a heat source. The gas type structure generates heat by burning gas by a burner, and the electric structure generates heat by an electromagnetic wave generator (microwave oven) operated by electricity or electric wire. Currently, these gas and electric structures are both widely used according to the use environment.

FIG. 1 is a perspective view showing a schematic structure of a conventional gas-type oven apparatus.

Referring to FIG. 1, conventional gas-type oven apparatuses have a structure in which a heater pipe 2 serving as a passage through which heat generated by a burner passes is bent a plurality of times and extended inside a cooking chamber 1. However, according to this structure, the weight of the heater pipe 2 increased as the extension length of the heater pipe 2 increased, so as to increase its thermal efficiency, and this caused a problem in that the wall surrounding the cooking chamber is often bent or distorted due to the heavy weight of the heater pipe 2 itself.

Additionally, in a process of manufacturing ovens, a device such as a press or compressor is used so that the heater pipe 2 can be tightly attached to the wall surrounding the cooking chamber 1, this not only increases manufacturing costs, but also the contact area with the wall is inevitably small eventually, due to the structural limitations of the heater pipe 2 whose diameter is circular or elliptical, thus eventually having a limitation in securing the durability of the heater pipe 2.

Korean Patent No. 451360 discloses that the invention provides the effect of preventing heat loss because the food is cooked directly by a heat dissipating part, but nevertheless, it has a problem in that the invention does not provide a function of preventing deformation or distortion of the cooking chamber because it is provided with a heater pipe similar to the one shown in FIG. 1.

Accordingly, there is a need to develop a novel and improved oven cooking apparatus which is capable of preventing deformation of the cooking chamber and pursuing excellent heat transfer performance as well as reducing the manufacturing cost by providing a heat transfer structure capable of efficiently replacing the conventional heater pipe.

SUMMARY OF THE INVENTION

The present invention has been made to overcome the problems of the above problems, and a main object of the present invention is to provide an oven cooking apparatus having a slim and lightweight structure that can prevent the problems of deformation/distortion of the wall of a cooking chamber by providing, as a medium for transferring heat to the cooking chamber, a heat transfer structure closely attached to the outer wall instead of the circular heater pipe, in addition to being easy to install.

Another object of the present invention is to provide an oven cooking apparatus having a slim and lightweight structure that can prevent the problems of deformation/distortion of the wall of a cooking chamber by providing, as a medium for transferring heat to the cooking chamber, a heat transfer structure closely attached to the outer wall instead of the circular heater pipe, an auxiliary wall, and a heat transfer space provided therebetween, in addition to being easy to install.

Still another object of the present invention is to provide a heat transfer structure that can be more firmly mounted on the walls of the chamber.

Still another object of the present invention is to promote a scalability that can be applied to an electric-type oven cooking apparatus as well as to a gas-type oven cooking apparatus.

Still another object of the present invention is to provide a reinforcing structure that can prevent the generation of cracks or ruptures in the bending part of the heat transfer structure.

To achieve the above objects, the oven cooking apparatus provided with the heat transfer structure according to the present invention includes: a chamber surrounded by walls and having a cooking chamber therein; a heat transfer structure, being bent and extended by a bending part in a state of being mounted on an outer surface of the wall of the chamber to extend over at least two sides of the wall, which is provided with: a sealing part protruding convexly as its cross-sectional structure; a tightly-contacting part which is bent in an outward direction at an end portion of the sealing part and is in tight contact with the outer surface of the wall; and a heat transfer space, which is a space generated by being surrounded by the sealing part and a portion of the wall; and a heat-generating module, being mounted on one side of the heat transfer structure, for generating a heat source and transferring heat to the heat transfer space.

Additionally, the oven cooking apparatus provided with a heat transfer space disposed between the heat transfer structures according to the present invention includes: a chamber surrounded by walls and having a cooking chamber therein; a heat transfer structure, being bent and extended by a bending part in a state of being mounted on an outer surface of the wall of the chamber in one pair with a certain width to extend over at least two sides of the wall, which is provided with: a sealing part protruding convexly as its cross-sectional structure; a tightly-contacting part which is bent in an outward direction at an end portion of the sealing part and is in tight contact with the outer surface of the wall; and a buffer space, which is a space generated by being surrounded by the sealing part and a portion of the wall; a heat transfer space, which is a space generated between the heat transfer structures extended in one pair; an auxiliary wall, being served as an outer wall that covers the heat transfer space at a predetermined interval from the wall, which forms an upper sealed surface of the heat transfer space while being in contact with the sealing part; and a heat-generating module, being mounted on one side of the heat transfer space, for generating a heat source and transferring heat to the heat transfer space.

The oven cooking apparatus provided with a heat transfer structure according to the present invention

1) has advantages in that it is convenient to install and simple to construct because the heat transfer structure is mounted on the outer wall of a chamber;

2) has advantages in that it is convenient to install and simple to construct because the heat transfer structure is mounted on the outer wall of a chamber and the auxiliary wall is installed on the upper part to provide a heat transfer space therebetween;

3) has the effect of preventing the deformation or distortion of the chamber because the heat transfer structure securely attaches to the chamber and is also lightweight;

4) has the effect of increasing heat transfer efficiency because it is in close contact with the outer wall of the chamber and simultaneously the contact area is larger than that of the circular heater pipe; and

5) has the effect of preventing the generation of cracks and ruptures at the bending portion of a heat transfer structure, thereby enhancing durability.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a perspective view showing a schematic structure of a conventional gas-type oven apparatus.

FIG. 2 is a perspective view showing an external structure of an oven cooking apparatus provided with a heat transfer structure according to the present invention.

FIG. 3 is a cross-sectional view showing the main structure of an oven cooking apparatus provided with a heat transfer structure of the present invention.

FIGS. 4A and 4B are cross-sectional views of the oven cooking apparatus of the present invention illustrating a state in which an electric heating wire is provided when the oven cooking apparatus of the present invention has an electric-type operation structure.

FIG. 5 is a perspective view showing an external structure of an oven cooking apparatus provided with a heat transfer structure between heat transfer spaces as a modified embodiment of the present invention.

FIG. 6 is a cross-sectional view showing the main structure of an oven cooking apparatus provided with a heat transfer structure between the heat transfer spaces of FIG. 5 of the present invention.

FIGS. 7A and 7B are cross-sectional views illustrating a state in which an electric heating wire is provided when the oven cooking apparatus of FIG. 5 is an electric-type operation structure.

FIG. 8 is a conceptual diagram showing an additional modified embodiment of the heat transfer structure of the present invention.

DETAILED DESCRIPTION OF THE INVENTION

The best mode for carrying out the present invention is to include a chamber surrounded by walls and having a cooking chamber therein; a heat transfer structure, being bent and extended by a bending part in a state of being mounted on an outer surface of the wall of the chamber to extend over at least two sides of the wall, which is provided with: a sealing part protruding convexly as its cross-sectional structure; a tightly-contacting part which is bent in an outward direction at an end portion of the sealing part and is in tight contact with the outer surface of the wall; and a heat transfer space, which is a space generated by being surrounded by the sealing part and a portion of the wall; and a heat-generating module, being mounted on one side of the heat transfer structure, for generating a heat source and transferring heat to the heat transfer space.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. The accompanying drawings are not drawn to scale and in which like reference numerals in the various drawings refer to like elements.

In the present invention, the basic embodiment of the invention is described with reference to FIGS. 2 to 4, the descriptions on the modified embodiments are provided in FIGS. 5 to 7, and in FIG. 8, a description of an additional embodiment is provided.

FIG. 2 is a perspective view showing an external structure of an oven cooking apparatus provided with a heat transfer structure according to the present invention.

As can be seen in FIG. 2, the main feature of the oven cooking apparatus of the present invention is that the heat-generating structure 100 for transferring heat generated in a heat-generating module is attached to over a plurality of walls 11 constituting the chamber 10 so as to cook food in the cooking chamber 1, which is a space provided in the chamber 10.

The chamber 10 of the present invention is provided with an internal hollow part, i.e., the cooking chamber 1, surrounded by the wall 11. Although not shown in the drawing, a door which can be opened and closed in an open state is formed on one side of the wall so that the food can be received in or taken out of the cooking chamber 1. The wall 11 is made of a conductive material (e.g., a metal material) that is easy to transfer heat and has high durability.

Additionally, each of the upper and lower ends of the wall 11 is provided with a step 12 which is bent outward and has a predetermined length of extension, and the step 12 is projected and extended corresponding to the mounting height of a heat transfer structure 100 to be described later. The step 12 prevents the heat transfer structure 100 from distinctively protruding from the wall 11 when the heat transfer structure 100 is mounted on the outer surface of the wall 11, that is, the step 12 serves to flatten the outer portion of the wall body 11, so that a heat-insulating material which can be additionally mounted in the outer space of the wall can be easily mounted, and serves as a receiving space as if it were wrapped in upper and lower ends.

The heat-generating module of the present invention performs the function of generating a heat source (i.e., heat that can heat the cooking chamber 1), and the heat-generating module of the present invention can be applied to both a gas-type structure and an electric-type structure. That is, in the case of a gas-type structure, the heat-generating module may be made of a burner, and in the case of an electric-type structure, the heat-generating module may be made of an electric heater.

The heat transfer structure 100 of the present invention is attached to the outer surface of the wall 11 constituting the chamber 10, and it performs the role of transferring the heat generated by the heat-generating module to the cooking chamber 1 by the conductive function of the wall 11. As can be seen in FIG. 2, the heat transfer structure 100 has a twisty extended structure by being bent starting from a heat generating module over to at least one side of the wall 11 through a plurality of bending parts 120, that is, a structure for securing a relatively large surface area.

Referring again to FIG. 2, it can be seen that the heat transfer structure 100, being exemplified as a gas-type structure, is branched and extended from one surface of the wall body 11 to two extension lines, in which one extension line extends to the left wall and the other extension line extends to the right wall.

In other words, the heat transfer structure 100 may be formed such that where it is extended over three walls 11 except a single side in the wall 11 of the chamber 10 (i.e., one side of the wall 11 on which the door is mounted) and boasts of a relatively wide contact area with the wall 11 and increases the heat transfer efficiency. Certainly, the extension pattern of the heat transfer structure 100 is not limited thereto, and it is possible to extend over two sides of the walls 11 as one extension line, but it is more preferable to have the above-mentioned structure so as to secure an excellent heat transfer efficiency.

A heat-generating module accommodating part 110, in which a heat-generating module is mounted, is formed at one end portion of the heat transfer structure 100 according to the gas-type structure, and an exhaust hole 130 is formed at the other end.

In other words, the heat transfer structure 100 according to FIG. 2 illustrates a case where the oven cooking apparatus of the present invention has a gas-type structure, and it can be seen that a burner is mounted in the heat generating module accommodating part 110 and an exhaust hole 130 for exhausting the heated gas through a heat transfer space 200 to be described later is formed at the other end.

FIG. 3 is a cross-sectional view showing the main structure of an oven cooking apparatus provided with a heat transfer structure of the present invention.

The heat transfer structure 100 of the present invention provides a function of transferring heat to the cooking chamber 1 via the wall 11 of the chamber 10 according to the conductive property through an internal space (i.e., a heat transfer space 200). As can be seen in FIG. 3, the cross-sectional structure of the heat transfer structure 100 of the present invention is comprised of a sealing part 160 for sealing the heat transfer space 200, an attachment part 170 which is bent in an outward direction from the end portion of the sealing part 160 and adhered/attached to a portion of the outer surface of the wall 11, a heat transfer space 200 which is an internal space generated by the same, and additionally, a bending part 180 which is bent and extended outward from both ends of the attachment part 170.

The sealing part 160 is a part convexly protruding to the outside of the wall 11 so as to generate an internal space called a heat transfer space 200, and this may be formed of various vendor structures, such as arcuate and dome shapes. However, in a case where the sealing part 160 protrudes while being extended to a curved surface, there is a possibility that deformation due to heat may occur, and thus, as shown in FIG. 3, it is more preferable to convexly protrude in a shape similar to the “Π” shape.

Specifically, the “Π”-shaped sealing part 160 is formed of a parallel surface 161, which is spaced apart for a certain distance from the outer surface of the wall 11 and extending parallel thereto, and a vertical surface 162 which is vertically bent at both ends of the parallel surface 161 and extended to be in contact with the outer surface of the wall body 11.

The attachment part 170, which is attached to a single portion of the outer surface of the wall 11 while being bent and extended in an outward direction (an opposite direction of a heat transfer space) from an end portion of the sealing part, can be tightly adhered to the outer surface of the wall 11 by bonding treatment or sealing treatment by a separate bonding means.

The bending part 180, which is additionally constituted to reinforce the adhesive force of the attachment part 170, is formed to prevent a problem that the end portion of the attachment part 170 is lifted or bent by a difference in tensile force or thermal deformability due to different materials of the wall 11 and the heat transfer structure 100. That is, the bending part 180 bends outwardly to apply an additional pressing force to the end portion of the attachment part 170, while simultaneously replacing by itself the problem of deformability at the end portion of the attachment part 170, and as a result, serves to make the attachment portion 170 to be more closely attached to the outer surface of the wall 11.

The heat transfer space 200, which is a space surrounded by the sealing part 160 and part of the outer surface of the wall 11, serves as a passage through which the heat generated by the heat-generating module can pass, and thereby mediates for the heat transfer structure 100 to transfer the heat to the outer surface of the wall 11 corresponding to the extended length. Additionally, the heat passing through the heat transfer space 200 is transferred to the cooking chamber 1 through the wall 11 by conduction and heats the cooking chamber 1, thereby providing a basis for cooking the food.

Although not shown in the drawing, a heat insulating material is additionally mounted on the outer surface of the wall 11 except for the portion to which the heat transfer structure 100 is attached, and thus it is possible to prevent the outer surface of the wall 11 from being excessively overheated. Additionally, a case may be additionally mounted at a predetermined interval on the outer side of the chamber 10 to which the heat transfer structure 100 is attached, and this case can certainly provide a function of heat dissipation to ensure the stability of the outside environment of the oven.

The operation of an oven cooking apparatus provided with a heat transfer structure of the present invention having such a configuration will be described herein below.

The heat generated in a heat-generating module moves along the heat transfer space 200 in the heat transfer structure 100. In other words, the heat transfer structure 100 of the present invention provides a function of heat transfer as a known heater pipe. In particular, unlike a known pipe with a circular cross-section which makes a line contact with the inner circumference of the chamber, the heat transfer structure 100 and the outer surface of the wall 11 are in facial contact with each other over a sufficient area, and thus it can boast excellent heat transfer efficiency although it is attached to the outside of the chamber 10, and the heat transfer structure 100 can easily be mounted on the outer surface of the wall of the chamber 10 without additional problematic installation process of using a press machine, etc.

Furthermore, the oven cooking apparatus of the present invention can prevent the end portion of the attachment part 170 from being lifted or bent on the outer surface of the wall 11 by the bending part 180 and thus has a characteristic of ensuring durability even when it is used for a long period of time.

FIGS. 4A and 4B are cross-sectional views illustrating a state in which the oven cooking apparatus of the present invention is provided with an electric heating wire when it has an electric-type operation structure.

The oven cooking apparatus according to FIG. 4 illustrates an embodiment of a cooking apparatus having an electric-type structure, and in this case, the oven cooking apparatus has a structure in which the heat-generating module consists of an electric heater and the electric heating wire 140 started from this electric heater extends along the heat transfer space 200. In particular, the electric heating wire 140 is fixed to the fixing member 150 extending from the inner surface of the parallel surface 161 to the heat transfer space 200 in a certain length on one side of the sealing part 160 in FIG. 4A, so that it can be securely mounted in the heat transfer space 200 without movability. It is possible that the fixing member 150 can be installed at a predetermined distance along the extension line of the heat transfer structure 100.

Accordingly, the oven cooking apparatus provides a characteristic that the electric heating wire 140 can be accommodated within the heat transfer space 200 without causing the electric heating wire 140 to easily move or shake to deteriorate stability.

FIG. 4B shows a state in which the supporter beam 19 is additionally mounted on the heat transfer space 200 when the oven cooking apparatus has an electric-type structure, and the supporter beam 190 has a shape similar to that of an H character when observed at a state rotated 90 degrees.

Specifically, the supporter beam 190 consists of supports 191, which are extended to a certain length and are each in close contact with the parallel surface 161 of the heat transfer structure 100 and the part of the outer surface of the wall 11 covered by the sealing part 160, respectively, and supporters 192 that connect a central portion of the two supports 191, and a plurality of the supporter beam 190 are formed at regular intervals along the extension line of the heat transfer structure 100.

Since the supporter beam 190 can prevent the volume of the heat transfer space 200 from being reduced or deformed by external force or heat, particularly in order to secure for the heating wire 140 to stably pass, such supporter beam 190 can exhibit useful functions in an oven cooking apparatus with an electric-type structure in which the volume of the heat transfer space 200 should not be easily deformed by an external force.

FIG. 5 is an exploded perspective view showing an outer structure of an oven cooking apparatus provided with the heat transfer space between the heat transfer structures as a modified embodiment of the present invention.

As can be seen in FIG. 5, a modified embodiment of the present invention, in order to cook food in the cooking chamber 1 which is a space provided in the chamber 10 as shown in FIG. 2, provides, as a main feature, a structure in which the heat transfer structure 100 for transferring heat generated in a heat-generating module is attached over a plurality of walls 11 constituting the chamber 10 and the auxiliary wall 20 is attached on top of the same.

The heat transfer structure 100 in FIG. 5 is attached to the outer surface of the wall 11 constituting the chamber 10, and it serves like an inner wall that forms the heat transfer space 200 for transferring the heat generated in the heat-generating module to the cooking chamber 1 by the conductive function of the wall 11. The heat transfer structure 100 has a structure as shown in FIG. 2, and is formed of a set of left and right inner walls based on the heat transfer space 200.

Since a heat-generating module accommodating part 110, on which the heat-generating module is mounted, is formed at an end of the heat transfer space 200, which is a space between the heat transfer structures 100, and preferably in the auxiliary wall 20, it is possible that the heat generated in the heat generation module is transferred to the heat transfer space 200 to be described later, and an exhaust hole 130 for exhausting the gas to the outside is formed at the other end, thereby enabling the connection of an exhaust pipe thereto.

In other words, the heat transfer structure 100 according to FIG. 5 illustrates a case where the oven cooking apparatus of the present invention has a gas-type structure, and it can be seen that a burner is mounted on the heat-generating module accommodating part 110, and the exhaust hole 130 for exhausting the heated gas through the heat transfer space 200 to be described later is formed around the other end with respect to one side of the heat transfer space 200 in which the burner is mounted, unlike in FIG. 2.

The auxiliary wall 20 covers one side of the outer portions of the heat transfer space 200 generated between one pair of the heat transfer structures 100 so that the heat transfer space 200 has a sealed space, and the heat transfer structure 100 and the heat transfer space 200 are included between the wall 11 and the auxiliary wall 20.

In other words, when observing the heat transfer space 200, the heat transfer space 200 is surrounded by four sealed surfaces: specifically, the lower surface has a structure being surrounded by a portion of the wall, the left and right sides has a structure being surrounded by a pair of the heat transfer structures 100, and the upper surface has a structure being surrounded by the auxiliary wall 20.

Additionally, as can be seen in FIG. 5, it is also possible that the heating-generating module accommodating part 110 is formed in the auxiliary wall 20.

FIG. 6 is a cross-sectional view showing the main structure of an oven cooking apparatus provided with a heat transfer space between the heat transfer structures of FIG. 5.

The heat transfer structure 100 of the present invention provides a platform for performing the function of transferring heat to the cooking chamber 1 through the wall 11 of the chamber 10 through the inner space between one pair of space extended as a pair having a predetermined width, i.e., the heat transfer space 200, according to the conduction property, that is, specifically, for performing the role of two inner walls of the heat transfer space 200. As can be seen in FIG. 6, the cross-sectional structure of the heat transfer structure 100 of the present invention is the same as the heat transfer structure in FIG. 3.

The sealing part 160 in FIG. 6 is a part convexly protruding outwardly from the wall 11 so as to generate an internal space called the buffer space 101, and it can be made of various commercial structures such as an arcuate-type and a dome-type as in the case of the sealing part shown in FIG. 3. However, in a case where the sealing part 160 protrudes while being extended to a curved surface, there is a possibility that deformation may be caused by heat. Therefore, it is more preferable to protrude and project in a shape similar to the “Π” shape as shown in FIG. 6, and this is also based on the same reasoning as the sealing part in FIG. 3. The “Π”-shaped structure and the attachment part 170 of the sealing part and the bending part 180 are the same as explained in FIG. 3.

The buffer space 101 is one which facilitates for the heat transfer structure 100 to provide buffering and additional roles, instead of merely serving as the inner wall for forming the heat transfer space 200. In other words, the buffer space 101 not only secures flexible durability against thermal deformation by providing a cushioning space, but also provides a platform for additionally providing a reinforcing material or heat-insulating material in the buffer space 101 thereby being capable of exhibiting durability and solid support and providing properties that can complement the insulation function, compared to the structure in which the heat transfer space 200 is simply surrounded by the inner walls of a single layer.

The heat transfer space 200 of FIGS. 5 to 7 is a space surrounded by the heat transfer structure 100, a part of the outer surface of the wall 11, and the auxiliary wall 20, and acts as a passage through which the heat generated in the heat-generating module can pass, thereby enabling the heat transfer structure 100 to transfer heat to the outer surface of the wall 11 corresponding to the extended length.

As mentioned above, it is possible to prevent a phenomenon that the outer surface of the wall body 11 is excessively overheated by additionally inserting a heat insulating material in the buffer space 101. Additionally, a case may be additionally mounted on the outer side of the auxiliary wall 20 at regular intervals, and this case can certainly ensure the stability of the external environment of the oven by providing a function of heat dissipation.

The operation of the oven cooking apparatus provided with a heat transfer space between the heat transfer structures 100 according to FIGS. 5 to 7 having such constitutions will be described herein below.

The heat generated in the heat-generating module is transferred along the heat transfer space 200, which is a space between the heat transfer structures 100 extended as a pair. In other words, the heat transfer space 200 of the present invention provides a role of transferring heat to the cooking chamber 1 like a known heater pipe. In particular, the heat transfer space 200 may have a state for efficient conduction as a sufficient area since a part of the sealed surface of the heat transfer space 200 forms a part of the wall 11 itself, unlike a known pipe with a circular cross-section making a line contact with the inner circumferential surface of the chamber.

As a result, the heat transfer space 200 can boast of its excellent heat transfer efficiency even if it is provided outside the chamber 10, and the heat transfer structure 100 can be simply and easily mounted on the outer surface of the wall of the chamber 10, and the heat transfer space 200 can be formed while installing the auxiliary wall 20, without the problematic installation process using a press machine.

FIGS. 7A and 7B are cross-sectional views illustrating a state in which the electric heating wire is provided when the oven cooking apparatus of FIG. 5 has the operation structure of an electric-type.

The oven cooking apparatus according to FIG. 7 illustrates an embodiment of an electric cooking apparatus. In this case, the heat-generating module is comprised of an electric heater, and the electric heating wire 140 started from the electric heater extends along the heat transfer space 200. In particular, for the electric heating wire 140 to be safely mounted in the heat transfer space 200 without movability, the electric heating wire 140 is fixed to the fixing member 150 extending from the inner surface of the auxiliary wall 20 to the heat transfer space 200 by a predetermined length, as shown in FIG. 7A.

FIG. 7B shows a state in which the supporter beam 190 is additionally mounted on the heat transfer space 200 when the oven cooking apparatus is of an electric-type structure, and the supporter beam 190 has a shape similar to the H character when observed at a state rotated by 90 degrees, and performs the same function as that of the structure illustrated in FIG. 4B.

FIG. 8 is a conceptual diagram showing an additionally modified embodiment of the heat transfer structure of the present invention.

The modified embodiment of the heat transfer structure 100 according to FIG. 8 is the structure of the bending portion 120 with an improvement and modification. The bending part is generally comprised of two bending lines on the inner and outer sides. Specifically, the bending part 120 is formed at a starting point of the inner bending line (a portion facing with each other on an extension line facing with each other with respect to the bending part), that is, a first curvature extension part 121, which is extended at a lower curvature radius (i.e., a more rapid curvature) compared to the corresponding portion of the outer bending line in the first inflection point 123 (two inflection points are present in both sides) where the bending starts; and a second curvature extension part 122, which is extended at a lower curvature radius (also a more rapid curvature) compared to that of the first curvature extension part 121, in the second inflection point 124 (two inflection points are also present in both sides), which is the end of the first curvature extending section 121.

In other words, as can be seen in FIG. 8, when A represents a general extension line, B the first curvature extension 121, and C the second curvature extension part 122, respectively, the size of the curvature radius becomes A>B>C, and thereby the curvature increases rapidly toward B and C. Therefore, the width of the bending part 120 at the positions where the first and second curvature extensions 121 and 122 are formed is formed to be gradually wider compared to those of other portions of the heat transfer structure 100.

That is, in the modified embodiment according to FIG. 8, since the vector direction in which the thermal deformation progresses in the curved line is directed to the outside as if the centrifugal force were applied, in consideration of this, the structure of the bending part 120 having a particularly large thermal deformation is reinforced.

In other words, the portion where the first and second curvature extension parts are formed is treated to be thicker than the other portions in order to counteract the thermal cohesion force that can be generated following the thermal deformation pattern (direction), while forming an extension pattern of the heat transfer structure 100 corresponding to the vector direction in which thermal deformation occurs by the first and second curvature extension parts 121 and 122. In this case, it is possible to extend the thickness of the bending part 120 while maintaining the same width as the adjacent bending part 120 (a structure that is not disturbed by adjacent bending parts).

A heat transfer structure 100 according to this modified embodiment provides a characteristic of reinforcing the durability of the heat transfer structure 100 by complying with the direction of thermal deformation.

The oven cooking apparatus provided with a heat transfer structure of the present invention is capable of mass production and has high industrial applicability. 

What is claimed is:
 1. An oven cooking apparatus provided with a heat transfer structure, comprising: a chamber surrounded by walls and having a cooking chamber therein; a heat transfer structure, being bent and extended by a bending part in a state of being mounted on an outer surface of the wall of the chamber to extend over at least two sides of the wall, wherein the heat transfer structure is provided with: a sealing part protruding convexly as its cross-sectional structure; a tightly-contacting part which is bent in an outward direction at an end portion of the sealing part and is in tight contact with the outer surface of the wall; and a heat transfer space, which is a space generated by being surrounded by the sealing part and a portion of the wall; and a heat-generating module, being mounted on one side of the heat transfer structure, for generating a heat source and transferring heat to the heat transfer space.
 2. The oven cooking apparatus of claim 1, wherein: the heat-generating module comprises a burner; and an exhaust hole is formed at an end portion of the extended line of the heat transfer structure.
 3. The oven cooking apparatus of claim 1, wherein: the heat-generating module comprises an electric heater; the heat transfer space comprises an electric heating wire which is connected thereto and extending from the electric heater; and the heat transfer structure comprises a fixing member extending from the inner side surface to fixedly support the electric heating wire.
 4. The oven cooking apparatus of claim 3, wherein the heat transfer structure further comprises: a support which, being extended to a certain length, is in close contact with one side of the sealing part and one side of the wall covered by the sealing part, respectively; and a supporter beam formed of supporters that connect a central portion of the supporters.
 5. The oven cooking apparatus of claim 1, wherein the sealing part is comprised of a parallel surface extending in parallel with the wall and coming into close contact with the auxiliary wall; and a vertical surface which is vertically bent at both ends of the parallel side, respectively, and extended up to the wall.
 6. The oven cooking apparatus of claim 5, wherein the heat transfer structure further comprises: an attachment part which is attached to an outer surface of the wall while being bent and extended in an outward direction at each end portion of the vertical surface of the sealing part; and a bending part which is bent and extended in an outward direction at an end portion of the attachment part.
 7. The oven cooking apparatus of claim 1, wherein the bending part, being formed of inner and outer bending lines, comprises: a first curvature extension part, wherein the inner bending line is extended at a radius of curvature lower than that of the corresponding portion of the outer bending line, at a first inflection point where the bending process starts; and a second curvature extension part, which is extended at a radius of curvature lower than that of the first curvature extension part, at each second inflection point that is an end portion of the first curvature extension part, whereby the width of a portion where the first and second curvature extension parts are formed in the bending part is greater than the width of other portions of the heat transfer structure.
 8. An oven cooking apparatus provided with a heat transfer structure, comprising: a chamber surrounded by walls and having a cooking chamber therein; a heat transfer structure, being bent and extended by a bending part in a state of being mounted on an outer surface of the wall of the chamber in one pair with a certain width to extend over at least two sides of the wall, wherein the heat transfer structure is provided with: a sealing part protruding convexly as its cross-sectional structure; a tightly-contacting part which is bent in an outward direction at an end portion of the sealing part and is in tight contact with the outer surface of the wall; and a buffer space, which is a space generated by being surrounded by the sealing part and a portion of the wall; a heat transfer space, which is a space generated between the heat transfer structures extended in one pair, an auxiliary wall, being served as an outer wall that covers the heat transfer space at a predetermined interval from the wall, which forms an upper sealed surface of the heat transfer space while being in contact with the sealing part; and a heat-generating module, being mounted on one side of the heat transfer space, for generating a heat source and transferring heat to the heat transfer space.
 9. The oven cooking apparatus of claim 8, wherein: the heat-generating module comprises a burner; and an exhaust hole is formed at an end portion of the extended line of the heat transfer structure.
 10. The oven cooking apparatus of claim 8, wherein: the heat-generating module comprises an electric heater; and the heat transfer space comprises an electric heating wire which is connected thereto and extending from the electric heater; and a fixing member extending from the inner side surface of the auxiliary wall to fixedly support the electric heating wire.
 11. The oven cooking apparatus of claim 10, wherein the heat transfer structure further comprises: a support which, being extended to a certain length, is in close contact with one side of the sealing part and one side of the wall covered by the sealing part, respectively; and a supporter beam formed of supporters that connect a central portion of the supporters.
 12. The oven cooking apparatus of claim 8, wherein the sealing part is comprised of a parallel surface extending in parallel with the wall and coming into close contact with the auxiliary wall; and a vertical surface which is vertically bent at both ends of the parallel side, respectively, and extended up to the wall.
 13. The oven cooking apparatus of claim 12, wherein the heat transfer structure further comprises: an attachment part which is attached to an outer surface of the wall while being bent and extended in an outward direction at each end portion of the vertical surface of the sealing part; and a bending part which is bent and extended in an outward direction at an end portion of the attachment part.
 14. The oven cooking apparatus of claim 8, wherein the bending part, being formed of inner and outer bending lines, comprises: a first curvature extension part, wherein the inner bending line is extended at a radius of curvature lower than that of the corresponding portion of the outer bending line, at a first inflection point where the bending process starts; and a second curvature extension part, which is extended at a radius of curvature lower than that of the first curvature extension part, at each second inflection point that is an end portion of the first curvature extension part, whereby the width of a portion where the first and second curvature extension parts are formed in the bending part is greater than the width of other portions of the heat transfer structure. 